Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, brad's seared duck breast w/ blueberry balsamic reduction. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Brad's seared duck breast w/ blueberry balsamic reduction is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Brad's seared duck breast w/ blueberry balsamic reduction is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have brad's seared duck breast w/ blueberry balsamic reduction using 20 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Brad's seared duck breast w/ blueberry balsamic reduction:
- Take For the duck
- Take 4 duck breast, skin on
- Take Rosemary, oregano, thyme, Salt and Pepper
- Take Oil for frying
- Take 2 tbs butter
- Take For the sauce
- Make ready 6 oz fresh blueberries
- Make ready 2 tbs butter
- Take 2 tablespoons balsamic vinegar
- Prepare 1 half cup dry white wine
- Make ready 1 half teaspoon each, ground ginger and nutmeg
- Make ready 3 tablespoons brown sugar
- Take For the vegetable braise
- Prepare 2 tbs butter
- Take 1 lb baby organic rainbow carrots
- Prepare 1 leek, sliced thin
- Prepare 1 bulb fennel, sliced thin
- Take 3 cloves garlic, minced
- Take 1 cup white wine
- Prepare to taste Salt and pepper
Steps to make Brad's seared duck breast w/ blueberry balsamic reduction:
- Place a little oil in a frying pan. Saute carrots until they start to brown. Add wine & reduce by half. Add a little water and cover. Steam until tender.
- Add butter to another frying pan. Saute leek, fennel, and garlic until it just caramelizes. Mix with the carrots when they are done.
- Meanwhile, score the skin of the duck breast 3 or 4 times. This will keep it from curling up in the frying pan. Coat with seasonings let sit 15 minutes.
- During this time melt butter in a small saucepan on medium low. Add blueberries. Stir often until they soften and release their juices. Add wine, vinegar, ginger and nutmeg. Let liquid reduce by half. Add brown sugar and stir very often until sugar caramelizes making the sauce slightly thicker.
- Heat oil in another frying pan. Over medium high heat. Place duck in skin side down. Fry 4 minutes. Melt butter around the duck. Spoon melted butter over the top. Fry 7 minutes total on the skin side. The skin should be golden brown and a little crispy.
- Flip duck. Cook 3-4 minutes on the other side. Spoon butter over the top again during this time. Remove duck to a cutting board and let rest 2-3 minutes.
- Slice duck about 1/2 inch thick on a bias. Arrange over the vegetable medly. Pour sauce over the top. Serve immediately. Enjoy.
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